Ingredients:

  • 4 cups (950ml) Heavy Cream, un-ultra-pasteurized, preferably organic

Instructions:

  1. Set your oven to the lowest possible temperature, ideally around 170-180°F (77-82°C).
  2. Gently pour the heavy cream into the shallow baking dish. Avoid splashing.
  3. Carefully place the dish in the preheated oven. Let it bake undisturbed for 8-12 hours.
  4. Remove the dish from the oven. Allow it to cool to room temperature, then cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours.
  5. Once chilled, gently skim off the thick, golden layer of clotted cream from the top of the liquid whey below. Use a spoon to scoop the clotted cream into a separate container.